Post on 20-Oct-2020
ACF PROFESSIONALc u l i n a r y c o m p e t i t i o n m a n u a l
R E V I S E D O C T O B E R 2 0 1 2
Summary of Changes for October 2012 Revision
Page 04 B-3 New dish requirement
Summary of Changes for December 2010 Revision
Page 12 Community storeroom products list updatedPage 32 ClarifiedjudgeprerequisiteforACFCulinaryTeamUSA
A C F P R O F E S S I O N A L
CULINARYCOMPETIT ION MANUAL
R E V I S E D O C T O B E R 2 0 1 2
CHAP TER I ............ pg 2 GOALS, ORGANIZATION AND OBJECTIVES
CHAP TER 2 ........... pgs 3-19 TRADITIONAL COMPETITION
CATEGORIES (PROFESSIONAL)
• CategoryACooking
• CategoryBCooking
• CategoryCPatisserie/Confectionery
• CategoryDShowpiece
• CategoryELive-ActionShowpieces
• CategoryFHotFood—Professional
• CategoryGEdibleColdFood
• CategoryHIceCarving
CHAP TER 3 ........... pgs 20-23 CONTEMPORARY COOKING
CATEGORIES (PROFESSIONAL)
• CategoryKHotFoodCooking
• CategoryPPractical&ContemporaryPatisserie
CHAP TER 4 ........... pgs 24-27 COMPETITION ORGANIZATION
CHAP TER 5 ........... pgs 28-31 COMPETITION SCORING AND CRITIQUES
CHAP TER 6 ........... pg 32 AWARDS
• CulinaryCompetitionMedals
• CertificatesofParticipation
CHAP TER 7 ............ pgs 33-35 ACF-APPROVEDCULINARYJUDGE
PROGRAM
APPENDIX ................... pgs 36-56 • ScoreSheets
• Judge’sSummaryScoreSheet
• Competitor/CoachCritiqueofJudges
• CulinaryCompetitionApplication
• Judge’sLetterofCommitment
• ShowChairCompetitionChecklist
• ShowChairEvaluation
• LeadJudgeEvaluation
• WaiverofLiability
• ApplicationforACF-ApprovedCulinaryJudge
• ApprenticeJudgeCritique
TABLE OF CONTENTS
©2010,AmericanCulinaryFederation,Inc.Allrightsreserved.Nopartofthisdocumentmaybe disclosedorreproducedinanyformwithoutexpresswrittenconsentoftheAmericanCulinaryFederation.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 2
Goals of ACF Approved Culinary Competitions
Primary
• Tocontinuallyraisethestandardsofculinaryexcellenceandprofessionalism • Nurturethecreativityofindividualchefs • Provideashowcaseforindividualskills,techniquesandstyles • ProvideameansofearningACFcertificationpoints
Secondary
• Provideanarenatodemonstratethemutuallinkbetweentasteandhealth • Provideanexampleandinspirationforyoungprofessionals
These goals are accomplished by:
Primary
• Maintainingestablishedculinarystandards • Promotingcamaraderieandeducationalopportunitiesamongculinaryprofessionals • Actingasastagingareafordevelopmentofculinaryconcepts
Secondary
• Fosteringthedevelopmentofcutting-edgepresentations • Nurturingfutureleadersofculinary,bakingandpastry • Providingrewardsofrecognition
Purpose of the Culinary Competition Manual
• Toensureanationwide,uniformstandardandcriteriaforthejudgingofculinarycompetitions • Toclearlypresentthecriteriaforallcategoriesofculinary,bakingandpastrycompetition • Toprovidegeneralcompetitionguidelinesforcompetitorsandjudges
CHAPTER 1G O A L S , O R G A N I Z A T I O N & O B J E C T I V E S
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 3
Category A — Cooking, Professional, Individual
• Showplattersneedtobeaminimumofeightportionsontheplatterandoneportiononadisplayplate.• Thecompetitormustdemonstrateatleasttwoproteinitems,twogarnishes,onesaladandtheappropriatesauce.
• Musthaveadescriptionormenuofplatterwithoutanameorpropertyaffiliation.
[Select One — All i tems must be properly glazed]
A-1 Coldplatterofmeat,beef,veal,lamborpork A-2 Coldplatteroffishand/orshellfish A-3 Coldplatterofpoultry A-4 Coldplatterofgame A-5 Onecoldhorsd’oeuvresselection,withaminimumofeightvarieties,servedwithappropriate
saucesandgarnishesA-6 Eightvarietiesoftapasorfingerfoods,hotorcold,orcombinationofhotandcold—mustbe
presentedcold
General Guidelines for Category A
Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandjudgeswhowillevaluatethem.
• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues.
• Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethodsshouldbeapplied.
• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.• Usecorrectcooking,presentationandflavorcombination.• Dressingtherimsofplatesresultsinanunacceptableappearance.• Meatshouldbecarvedproperlyandcleanly.• Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize.• Numericalharmonizingofmeatportionsandgarnishesisrequired.• Fruitsandvegetablesmustbecutorturneduniformly.• Bindingagentsmaybeusedforcreams.• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent.
• Avoidallnon-edibleitems.• Foodpreparedhot,butdisplayedcold,shouldnotbeservedonachemisédplateorplatter.• Dishespreparedhot,butdisplayedcold,shouldbeglazedwithaspic.• Sauceboatsshouldonlybehalffull.• Aspicusedshouldrefertotheproduct.• Glazingworkshouldbecleanandfreeofdefects.• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.
• Propercolor,presentationandflavorcombinationsshouldbedisplayed.• Demonstrateclean,crispworkmanship.
CHAPTER 2T R A D I T I O N A L C O M P E T I T I O N C A T E G O R I E S
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 4
• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted.• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.• Thecharacteroftheshowpieceshouldberespected.• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.
Category B — Cooking, Professional, Individual
• Musthaveadescriptionormenuofplatter,nonameorpropertyaffiliation
[Select one — All i tems must be properly glazed]
B-1 SixdifferentcoldappetizerplatesB-2 Sixdifferenthotappetizerplates,presentedcoldB-3 Onefive-coursemenugastronomiqueforoneperson,preparedhotandpresentedcold,
comprisingtwoappetizers,oneconsommé,onesaladandoneentree,oroneappetizer,oneconsommé,onesalad,oneentreeandonedessert,allwithpropertastingportionsandcontemporarypresentations.
B-4 Onenine-coursedegustationtastingmenu(Adegustationmenuisafine-diningtastingmenu.)
General Guidelines for Category B
Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues.
• Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethodsshouldbeapplied.• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.• Usecorrectcooking,presentationandflavorcombination.• Dressingtherimsofplatesresultsinanunacceptableappearance.• Meatshouldbecarvedproperlyandcleanly.• Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize.• Fruitsandvegetablesmustbecutorturneduniformly.• Bindingagentsmaybeusedforcreams.• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent.
• Avoidallnon-edibleitems.• Foodpreparedhot,butdisplayedcold,shouldnotbeservedonachemisédplateorplatter.• Dishespreparedhot,butdisplayedcold,shouldbeglazedwithaspic.• Sauceboatsshouldonlybehalffull.• Aspicusedshouldrefertotheproduct.• Glazingworkshouldbecleanandfreeofdefects.• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.
• Propercolor,presentationandflavorcombinationsshouldbedisplayed.• Demonstrateclean,crispworkmanship.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 5
• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudging iscompleted.
• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.• Thecharacteroftheshowpieceshouldberespected.• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.
Category C — Patisserie/Confectionery, Professional, Individual
• Allrequirementsmustbedisplayed. • Allexhibitedpiecesmustbemadeofediblematerials.
[Select one]
C-1 Single-tier,decoratedcelebrationcake—sugarpaste,rolledfondant,royalicing,chocolate,marzipanorsugar.
• Minimumofthreetechniquesdisplayed. • Canbeanyshapewithamaximumdisplayareaof15”x15”. • Nodummycakesarepermitted.C-2 Onebuffetplatteroffancycookies,chocolates,orpetitfours(plattermustbemadeupoffive
varieties,sixportionseach)withonepresentationplate.C-3 Sixdifferentindividualhotorcolddesserts(mustbepreparedasanindividual-platedserving),all
displayedcold.C-4 Weddingcake • Minimumofthreetierswithamaximumdisplayareaof36”x36”. • Non-ediblematerialscanbeusedtosupporteachtierandalimitedamountofwires
canbeusedforgumpasteflowersonly. • Nodummycakesarepermitted.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 6
General Guidelines for Category C
Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• Ingredientsandgarnishesshouldharmonize.• Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethods shouldbeapplied.
• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughout thedisplay.
• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.• Usecorrectcooking,presentationandflavorcombination.• Dressingtherimsofplatesresultsinanunacceptableappearance.• Fruitsandvegetablesmustbecutorturneduniformly.• Bindingagentsmaybeusedforcreams.• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent.
• Avoidallnon-edibleitems.• Glazingworkshouldbecleanandfreeofdefects.• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.
• Propercolor,presentationandflavorcombinationsshouldbedisplayed.• Demonstrateclean,crispworkmanship.• Numericalharmonizingofdessertportions,garnishesandaccompanimentsisrequired.• Properlybakedoughorcrusts.• Displayproperthicknessforvariouscrusts.• Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine.• Allchocolateworkshouldbeinthepropertemperatureandthickness.• Allpipingworkshouldbethin,delicateandshowaccurateworkmanship.• Coloringusedshouldbesoft,pastelandnotexcessive.• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthe judgingiscompleted.
• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.
Category D — Showpieces, Professional, Individual
Exhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryart.
• Acceptablemediumsare:ice,vegetables,fruits,tallow,saltillage,pastillage,chocolate,marzipanandcookedsugar.
• Basescannotexceed30”x30”,heightisunrestricted.• Useofcommercialmoldsisnotpermitted.• Noexternalsupportsareallowed.• ShowpiecesareeligibletobeenteredinonlyoneACFcompetition.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 7
General Guidelines for Category D
Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• Ingredientsandgarnishesshouldharmonize.• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughout thedisplay.
• Avoidallnon-edibleitems.• Demonstrateclean,crispworkmanship.• Allchocolateworkshouldbeinthepropertemperatureandthickness.• Presentsmooth,properly-sandedpastillagework,freeofvisiblecracksandseams.• Presentsugarworkhavingthepropershine,thicknessandharmoniouscoloring.• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudging iscompleted.
• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.
Category E – Live Action Showpieces, Professional, Individual
• Allworkmustbedoneon-sitebythecompetitor.• Allworkmustbedisplayedonanacceptablefoodsurface.
E-1 Fruit / Vegetable Carving Mystery Basket
• Themeannouncedinadvancebyshowchair.• Competitorhasthreehourstocreateanddisplayshowpiece.• Allcompetitorsreceiveidenticalbasketoffruitsandvegetables.• Allitemsinmysterybasketmustbeutilizedinfinalshowpiece.• Basecannotexceed30”x30”,heightisunrestricted.
E-2 Cake Decoration
• Themeannouncedinadvancebyshowchair.• Competitorhasthreehourstodecorateanddisplaycake.• Cakeistobe3-tierandbasecannotexceed30”x30”.• Competitorwillbringinfilledcakeofanyshape,butwithoutanyfinalfinish.• Competitorswillfinishthecakewithglaze,buttercream,rolledfondant,chocolate,etc.,anddecorateittofitthetheme.
• Decorationscannotbebroughtin,onlytherawmaterialsnecessarytomakethem.(i.e.,marzipan,chocolate,sugar,etc.)
• Cakesmaybeslicedforinspectiontoensurethatonlyediblecakesareused;however,cakeswillnotbetasted.
• Alldecorationmustbeedible.• Competitorsmaybringinanairbrush.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 8
E-3 Decorative Centerpiece
• Competitorshavethreehourstocreateadecorativecenterpieceofanymediumoracompositeofmediums,suchaschocolate,sugar,marzipan,pastillage,modelingchocolate,rolledfondant,gumpaste,nougat,etc.
• Basecannotexceed30”x30”,heightisunrestricted.• Asimple,genericbaseofpouredsugar,pastillage,chocolate,nougat,etc.,insimpleshapes,maybebroughtin.
• Anydecoratingofthebasemustbedoneon-site.• Competitorscanbringcookedsugaroftheirchoice,pre-cookedsugarsandpistolesareallowedonlyforthepurposeofpullingandblowing.
• Chocolatecanbebroughtinchoppedorinpistoles.• Pastillageandgumpastecanbepremadeandbroughtin,butmustbekeptwhite.Anycoloringmustbedoneduringthecompetition.
• Competitorsareresponsibleforbringingtheirowntools,marbleslabs,sugarequipment,measuringscale,warminglampandhairdryer(forcooling).
• Competitorsmaybringindecorativeplatterstodisplaytheassignment.• Competitorsmaybringinahousehold-size(small)microwave.• Pre-warmingthesugarand/orchocolatetemperinginthestagingareaispermitted.
E-4 Sugar Centerpiece
• Competitorshavefourhourstocreateadecorativesugarcenterpiece.• Basecannotexceed30”x30”,heightisunrestricted.• Competitorscanbringcookedsugaroftheirchoice,pre-cookedsugarsandpistolesareallowed,onlyforthepurposeofpullingandblowing.
• Allpullingandblowingmustbedoneon-site.• Pastillageandgumpastecanbepremadeandbroughtin,butmustbekeptwhite.Anycoloringmustbedoneduringthecompetition.
• Competitorsareresponsibleforbringingtheirowntools,marbleslabs,sugarequipment,measuringscale,warminglampandhairdryer(forcooling).
• Competitorsmaybringindecorativeplatterstodisplaytheassignment.• Competitorsmaybringinahousehold-size(small)microwave.• Pre-warmingthesugarinthestagingareaispermitted.
At tention Organizers
• Decorativecenterpiecesmayrequireselectroomtemperatures. • UseofamicrowaveovenincategoriesE-3andE-4isimperative,particularlytoallowfullandelaboratesugarwork.Electricalrequirementsmustbeevaluatedbeforethecompetitionandanadequatepowersourceprovidedtoavoidanyproblems.
•AkitchenisnotrequiredforcategoryE,howevereachcompetitormustbeprovidedwithone6' banquettableforworkingandone6'banquettablefordisplay.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 9
General Guidelines for Category E
Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• Ingredientsandgarnishesshouldharmonize.• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughout thedisplay.
• Avoidallnon-edibleitems.• Demonstrateclean,crispworkmanship.• Allchocolateworkshouldbeinthepropertemperatureandthickness.• Presentsugarworkhavingthepropershine,thicknessandharmoniouscoloring.• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.
Category F — Hot-Food Competition, Professional
Hot-foodcompetitionsarethoseeventsinwhichcompetitorscookandpresentfoodtobejudgedontasteaswellasexecutionofskillsandpresentation.
Thesecompetitionsaresomewhatlargerinscopethancold-foodcompetitions,inthatkitchenspaceisrequired,rawproductsmustbeprovidedandmonitored,andstudenthelpers,proctorsandserversmustbeprovided.
Ina“blind judging,”therearedifferentjudgestoevaluatethekitchenandtasting.
Inan“open”competition,alljudgeswillevaluateboththekitchenandtasting.
Itisexpectedthatchefcompetitorswilldressinfullprofessionalchef’swhites,includinghat,apron,scarfandkitchentowelsduringthecompetition.
Hot-foodcompetitionsthatmakeuseofthemysterybasketarethebestkindindeterminingtheskillsrequiredofchefsandcooks.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 10
Ingredientsforthemysterybasketwillvaryineachcompetition,buttheymustalwaysbethesameforeachcompetitorinanygivencompetition,andmustneverberevealedinadvance.The mystery basket must be approved by the lead judge prior to the competition.Thefollowingcommentswillhelpshoworganizersprepareamysterybasket:
• Eachbasketshouldincludenolessthanthreeandnomorethanfivemainitems,mainitemsbeingmeat,fish,poultryorgame.
• Allmainitemsmustbeusedinthemenu.• Theweightorcountofthemainitemsmustbesufficienttoprepareafour-coursemealoffourportionseach.•Useofwholeitemswithboneisencouragedtoshowthefundamentalskillsofthecompetitors.• Inadditiontothemainitems,thereshouldbesomesaladingredientsifgreensarenotincludedinthekitchenstaples.
• Twoorthreevegetablesitemsandoneortwostarchitemsnotpresentinthekitchenstaplesshouldbeincluded.
• Itemssuitableforadessertshouldalsobeincludedifadessertisarequiredpartofthemenu.
Procedure
1.Beforethecompetitionandduringthejudges’meeting,competitorswilldrawforstartingsequence andkitchenassignments.
2.Kitchenassignmentsshouldfollowthestartingsequence,i.e.,thecompetitorwhostartsfirstshouldhavekitchen#1,andsoforth.
3.Whilecompetitorsarewaitingtobegin,theyshouldbekeptawayfromthekitchenareasotheydo notgainanunfairadvantagebyseeingthecontentsofthemarketbasket.
4.Competitorsmaybringonlytheirtools,i.e.,knivesandcutters.5.Organizersmustspecifythenumberandtypeofsmallappliancesthatwillbeallowedtobebrought inbycompetitors.
6.At45-minuteintervals,eachcompetitorwillreceivethemarketbasketcontainingaselectionof materials.Within30minutesfromreceivingthebasket,eachcompetitormustsubmitamenutothe competitionproctor.Nosubstitutionsforitemsinthebasketcanbemade.Aftersubmittinghisorher recipe,eachcompetitormustcompletetheassignmentwithintheallottedcookingtime
7.Servingbeginswhenthefirstcompetitorreachesthethreehourandtwentyminutemark.Each competitorisallotteda40-minutewindowtoserveallcourses.
Kitchen Station Requirements
Whileallcompetitorsmaybeworkinginthesamekitchen,eachmustbeprovidedwithhisorherownworkstation.Eachstationmustincludethefollowing:
• Adequateworktable• Four-to-six-burnerstovewithoven• Sinkwithrunningwater,maybeshared• Cuttingboards• Accesstorefrigerationandfreezerspace,maybeshared• Powersupply,fouroutletsperstation• Cubedice,icesupply• Genericwhitechinaplates,variousshapesandsizes(ifavailable)• Garbagereceptacles
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 11
• Hotandcoldwatersanitationstationinimmediatevicinity• Tomaintainsanitation,brooms,mops,papertowels,plasticwrap,foil,bleachandbuckets• Competitorisallowedtobringinanadditionalburnercookingunit• Measuringscaletobeavailabletocompetitors,measuringinouncesandpounds• Largeclockincompetitionareaforaccuratetimekeeping
Community Kitchen
Thecommunitykitchenshouldincludesmallappliances,suchasmeatslicers,pastamachines,foodprocessorsandblendersthatwillbesharedbyallcompetitors.Allcompetitorsmustreceiveanexactlistofitemsavailableinthecommunitykitchenatleasttwoweeksbeforethecompetition.
Judges’ Station Requirements
Asmallroomorprivateareashouldbereservedforthetastingjudgeswiththefollowingitems
• Silverware• Napkins• Water• Clipboards• Notepads• Pencils/pens• Calculator• Stapler• Acompetitorstagingareaforingredientcheck-inbythejudges• Copiesofrecipes,afullsetfromeachcompetitorforeachjudge• Completestarting-timeschedules• Alltasteandskill-basedscoresheetsandtallysheetscompletedwithallcompetitorinformation,preparedforthejudges
• Scorekeeperstoassistjudges• Anapprentice/runnertocleardirtydishes,refillwaterandreplacesilverwareandnapkins asneeded
Apprentice
Intheeventthatapprenticesaremadeavailabletocompetitors,itisimportanttokeepinmindthattheyareastudentandaretobeofassistancetothecompetitorforbasicworkassignments.Toqualifyasanapprenticethepersonmustmeetthefollowingcriteria:
• BeacurrentACFStudentCulinarianMember• Beenrolledinanaccreditedpost-secondaryprogramorapprenticeshipprogram
Apprentices CAN • Helpsetupandteardown,andassistinplacementofingredientsandequipment • Placethingsintherefrigeratororfreezeranddeliverthefinishedplatestothejudges’table • Physicallyopentheovenandinsertorremoveproductsasinstructedbythechef • Usebasicknifeskills(peeling,dicingandcutting)inpreparationformiseenplace • Functionasatimekeepertoenablethecheftoremainontrack • Keepthechef’sequipmentwashedandstoredinasanitarymanner
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 12
Apprentices CANNOT• Physicallycombineanyoftheingredientsoncethemiseenplacestageiscompleted• Finishordecorateanyoftheplates
Note:Anapprenticeisnoteligibletoreceiveacompetitionmedalfortheirparticipation.
Community Storeroom
Thecommunitystoreroom,fromwhichallcompetitorsmaydraw,willinclude,butisnotlimitedto,theitemsbelow.Allcompetitorsmustreceiveanexactlistofitemsavailableinthecommunitystoreroomatleasttwoweeksbeforethecompetition.
Innocaseshoulditemsinthemysterybasketduplicateitemsavailableinthecommunitystoreroom.
Minimummandatoryrequirementsareasfollows(localadditionsmaybemade):
Community Storeroom Products [Mandatory Minimum Required]
PRODUCEChiliPeppers(atleast2varieties)CeleryFreshherbs(anassortmentofat least4commonvarieties)GarlicGreenOnionsGreenvegetables(2varietiesi.e., asparagus,haricotverts)Lettuce(atleast2varieties)Mushrooms(atleast2varieties)Onions(atleast2varieties)Potatoes(60to90count)RedPotatoesRootVegetables(atleast 2varieties)ShallotsSquash(atleast1variety)Tomatoes(atleast2varieties)
FRUITSSeasonalFruits(atleast3varieties)Applesand/orPearsLemonsLimesOrangesDriedfruit(atleast2varieties i.e.,raisins)
STAPLESActivedryyeastAll-purposeflour
BakingpowderBakingsodaBread(atleast2varieties)CouscousCornmealCornstarchPepper(groundandwhole)Rice(atleast2varieties)Salt(Kosherandtable)Selectionofherbsandspices (atleast6commonvarieties)Sugar(granulated,powder andbrown)
GROCERIESBrandyHoneyMustardOils(EVOlive,vegetable andcanola)SoysauceTabascostylesauceTomatopasteTomatosauceVinegar(balsamic,ciderandrice)Wine(redandwhite)Worcestershiresauce DAIRYButter(unsalted)Eggs(largegradeA)Heavycream
MargarineMilkSourcream
STOCKSChicken(blondeandbrown)DemiglaceBeefbase(powderorpaste)Chickenbase(powderorpaste)Fishbase(powderorpaste)
MISCELANEOUSBacon(sliced)Lentils,barleyorquinoaNuts(wholeorgroundat least2varieties)Woodshavingsforsmoking PASTRY ITEMSAlmonds(sliced,blanched)BrownSugarChocolate(milk,darkandwhite)Cocoapowder(unsweetened)CornSyrupGelatin(sheetsorpowder)High-glutenFlourPowdersugarShorteningVanillabeansVanillaextract
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 13
DAIRYMilkHeavycreamUnsaltedbutterSourcreamYogurtRicottacheeseCreamcheeseTofuCremefraîcheEggsMargarine
FRUITS, PRODUCE, HERBS(Minimumoffiveseasonalfruits)OrangesLemonsLimesGrapefruitsVanillabeanFreshmint
CHOCOLATE PRODUCTSDarkchocolate—bittersweetMilkchocolateWhitechocolateCocoapowder
FLOURS, NUTS, SUGARSAll-purposeflourCakeflourPastryflourCornmealBreadflourHigh-glutenflourAlmondflourHazelnutflourWhole-wheatflourRiceflourAlmonds(whole,sliced,slivered)HazelnutsPecansWalnutsPinenutsPistachiosSuperfinesugarPowderedsugarBrownsugarGranulatedsugar
MISCELLANEOUS PASTRY STAPLESApricotjamRaspberryjamVegetableoil
RegularshorteningHi-ratioshorteningHoneyMolassesCornsyrupGlucoseNeutralfruitglazeInstantcoffeeVanillaextractLemonextractAlmondextractKnowgelatinSheetqelatinBakingpowderBakingsodaAlmondpasteCoconutLong-grainriceAssortedspices: (Cinnamon,nutmeg,ginger, allspice,cloves)DryyeastSeedsPoppyseedsSaltQuickoatsMinutetapioca
Pastry Food Storeroom Products [Mandatory / Minimum Required]
Organizer Note
Sample Time Schedule for Category F:
Category F-1 — Mystery Basket , Professional, Individual
• Competitorswillpreparefourservingsofafour-coursemenuoftheirchoice.(Dessertcourse isoptional.)
•Totaltimeforcompetitionisfourhours,notincludingset-upandclean-up.• Menumustbesubmitted/pickedupwithinfirst30minutes.Cookingmaybeginimmediatelyuponsubmissionofmenu.
•Servicewindowopensatthreehoursand20minutes.• Allitemsinthemysterybasketmustbeutilizedinthemenu.Nosubstitutionsofmysterybasketitemsarepermitted.
• Ofthefourportionsprepared,threeareforjudgestasting,andoneisfordisplay/critique.
Setup
8:00 a.m.
8:45 a.m.
9:30 a.m.
Receive Basket / Start
menu due within 30 min
8:30 a.m.
9:15 a.m.
10:00 a.m.
Window Opens
11:50 a.m.
12:35 p.m.
1:20 p.m.
Window Closes
12:30 p.m.
1:15 p.m.
2:00 p.m.
CleanupEnds
1:00 p.m.
1:45 p.m.
2:30 p.m.
Competitor 1
Competitor 2
Competitor 3
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 14
Category F-2 — Mystery Basket , Professional, two-man team
• Teamswillprepareeightservingsofafour-coursemenuoftheirchoice.(Dessertcourseisoptional.)• Totaltimeforcompetitionisfourhours,notincludingset-upandclean-up.• Menumustbesubmitted/pickedupwithinfirst30minutes.Cookingmaybeginimmediatelyuponsubmissionofmenu.
• Servicewindowopensat3hours,20minutes.• Allitemsinthemysterybasketmustbeutilizedinthemenu.Nosubstitutionsofmysterybasketitemsarepermitted.
• Oftheeightportionsprepared,threeareforjudgestasting,oneisfordisplay/critique,andthe remainingfourmaybeusedfortasting.
Category F-4 — Nutri t ional Hot Food Challenge:
Thisuniquecompetitionformatisidealforstrengtheningtheestablishedalliancewitha registereddietitian.
• Competitorswillpreparefourservingsofafour-coursemeal(hotappetizer/soup,salad,entréeanddessert).• Competitorshavethreehourscookingtime,withanadditional40minutesforplating.• Thetotalcaloricvalueofthemealshouldnotexceed1000kcal.Thebalanceshouldbe15–20percentprotein,45–60percentcarbohydratesand25–30percentfat.
• Competitorswillsubmitthemenuwithrecipes,picturesandnutritionalanalysisforeachcourse.• Nutritionalanalysismustbeconfirmedandcompletedbyaregistereddietician.Confirmationmustbepresentedintheformofa“letter”statingthatthemealplanwasevaluatedforoverallnutritionaladequacyandmeetsthenutritionalguidelinesrequiredforthecompetition.Also,indicatewhichsoftwareprogramwasusedfortheanalysis.
• Allingredients,expectproteins,maybepre-scaledandwillbecheckedon-site.• Proteinsmaybebroughtinmarketform,butsomefabricationmusttakeplaceduringthe cookingphase.
• Ofthefourportionsprepared,threeareforjudgestasting,andoneisfordisplay/critique.
Category F-5 — Pastry Mystery Basket , Professional, Individual• Competitorswillprepareone8”decoratedtorte/cake,anyshape,andfourportionseachofonehotandonecolddessert.
• Totaltimeforcompetitionis4hours;notincludingset-upandclean-up.• Menumustbesubmitted/pickedupwithinfirst30minutes.Cookingmaybeginimmediatelyuponsubmissionofmenu.
• Servicewindowopensat3hours,20minutes.• Allitemsinthemysterybasketmustbeutilizedinthemenu.Nosubstitutionsofmysterybasketitemsarepermitted.
• Thetorte/cakeshouldbepresentedwhole.•Ofthefourportionspreparedofthehotandcolddesserts,threeareforjudgestastingandoneisfor display/critique. Category F / 6 Pastry Mystery Basket , Professional, two-man team
•Teamswillprepareone8”decoratedtorte/cake,anyshape,adecorativeshowpiecetodisplaythe torte/cakeandfourportionseachofonehotandonecolddessert.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 15
•Totaltimeforcompetitionisfourhours,notincludingset-upandclean-up.
•Themenumustbesubmitted/picked-upwithinfirst30minutes.Cookingmaybeginimmediatelyupon submissionofmenu.
•Theservicewindowopensatthreehoursand20minutes.
•Allitemsinthemysterybasketmustbeutilizedinthemenu.Nosubstitutionsofmystery-basketitems arepermitted.
•Thetorte/cakeshouldbepresentedwiththeshowpiece,onesliceremovedfortasting.Theslice shouldbe1/8”ofthecakeandpresentedonadessertplatefortasting.
•Theminimumheightoftheshowpieceis24”andmustincorporateastandtodisplaythecake.
•Cakeandshowpieceshouldbeinharmony.
•Ofthefourportionspreparedofthehotandcolddesserts,threeareforjudgestastingandone isfordisplay/critique.
•Thedecorativecenterpiececanbeofanymediumoracompositeofmediums,suchaschocolate, sugar,marzipan,modelingchocolate,rolledfondant,nougat,etc.
•Competitorscanbringcookedsugaroftheirchoice.Pre-cookedsugarsandpistolesareallowedonly forthepurposeofpullingandblowing.
•Chocolatecanbebroughtinchoppedorinpistoles.
•Competitorsareresponsibleforbringingtheirowntools,marbleslabs,sugarequipment,measuring scale,warminglampandhairdryer(forcooling).
•Teamsmaybringindecorativeplatterstodisplaytheassignment.
•Teamsmaybringinahousehold-size(small)microwave.
•Pre-warmingthesugarand/orchocolatetemperinginthestagingareaispermitted.
General Guidelines for Category F
• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues.
• Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethodsshouldbeapplied.• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 16
• Usecorrectcooking,presentationandflavorcombination.• Dressingtherimsofplatesresultsinanunacceptableappearance.• Meatshouldbecarvedproperlyandcleanly.• Fruitsandvegetablesmustbecutorturneduniformly.• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.
• Propercolor,presentationandflavorcombinationsshouldbedisplayed.• Demonstrateclean,crispworkmanship.
Category G — Edible Cold Food, Professional, Individual
Theconceptofanediblecold-fooddisplaydemands,inessence,thesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment.
• Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolled andproctored.
• Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines.
• Allfinishedproductsaretobekeptat45°Forbelow,withoutinterruptionuntiltastedandevaluated.• Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment.• Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen.• Allproceduresmustbestrictlymonitored.• Showorganizerswillneedtoallowtwodays,eachwithaneight-hourshift.
Competitor Requirements
Cooking—Onecoldbuffetorhorsd’oeuvresplatterforeighttotenportions. Thehorsd’oeuvresmustconsistofminimumofsixvarieties.Theplattermustalsopresenttheappropriatesaladsandgarnitures.
Pastry—Onebuffetplatter,eighttotenportionsofeachvarietywithconfectioneryordessertswiththeme. Theplattermustconsistofaminimumofsixvarieties.
Day One Schedule
• Menudevelopment• Marketbasketissued• Kitchenandstationassignment• Displaytimeassignment• Sevenhoursofproctoredmiseenplace,preparationandcookingtime
Day Two Schedule
• Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 17
Category H — Ice Carving, Professional
Icecarvingisanexcitingcategorywhereculinariansandartistsmingle.Therearefourdifferent sub-categories,dependingonthenumberofcarversandtheamountoficetobecarved:
Category H-1 — Single block individual freestyle
• Oneman,oneblock,threehours
Category H-2 — Multiple block, two-man team freestyle
• Two-manteam,threeblocks,threehours
Category H-3 — Multiple block, three-man team freestyle
• Three-manteam,fiveblocks,threehours
Category H-4 — Exhibit ion Carving
• Two-orthree-manteam,15–20blocks,48-hourtimelimit,outdoors
General Guidelines
• Exhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectators.Afirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudges.Competitorswhoreceiveasecondwarningwillbedisqualified.
• Allcompetitioniceistobecarvedonthepremises,withinaspecifiedtimelimit,andonlybythecompetitorwhoenteredthecategory.
• Inexhibitioncarving,onehelpermaybeusedbyeachcompetitor.Thehelpermustregisterwiththecompetitorandsignallwaivers.Thehelpercanhandletheiceandtools,butmaynotaltertheiceinanyway.Nohelpersareallowedforteamcompetitions.
• Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48”x48”andhaveadequatestabilityandbraces.
• Thedecisionofthejudgesisfinal.• Theleadjudgeisresponsibleforconductingthecarvers’meetingbeforethestartofthecompetition.Theshowsorganizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficials,helpers,etc.tothecompetitors.
Plat forms for Carving
• Theplatformsshouldbenon-skid,preferablywood.Woodpalletsarereadilyavailableinanyconventionarea.Exteriorgradeplywood½"x4'x8'willcovertwopallets.
• Eachcarverwillneedaminimumoftwopallets,coveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether.
• Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneously.Sincemostcompetitionshavebothsingleandteamevents,thisshouldbethestandard.
• Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooring;plasticsheetingonflooringisdangerousandthusnotacceptable.
Power Supply • Thepowersupplymustbeadequatelygrounded.Thepowershouldaccommodateseveral120-voltchainsawsoperatingatonce(onepercompetitor).
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 18
• Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater.• Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart.
Lighting
• Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators.
Drainage
• Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident.
• Theshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloor.Assistantswillcleartheareaofanyicedebrisandkeeptheareaclean.
Judges Panel
• Thejudges’panelshouldhaveaminimumofthreejudges,experiencedicesculptorsandartist(s),andatleastoneACF-approvedice-carvingjudge.Itisalwaysadvisabletoencouragetheuseofjudgesfromoutoftown,particularlyfortheleadjudgeposition.
• Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawards,butshouldnotbepartoftheofficialscore.
• Theleadjudgeshouldbeindicatedonthescoresheets;heorsheshouldbeaccomplishedinthefieldoficecarving.
• Themembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudging.ThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions.
Displaysarejudgedinfourareas,eachworthapossible10points:
• Artisticachievementandstrengthofdesign• Craftsmanship—workinvolved,detailandprecision,stronglines,symmetrical,ofevendepth,uniformity,safety
• Finishedappearance—thepiecehasafinishedlookandisfreeofcracks,chipsorexcessslush• Originalityanddegreeofdifficulty,unique,ofanewdesignorcomposition
Safety Guidelines
• Protectiveclothing - Steel-toedbootsandsafetyglasses - Gloves—coldweatherprotection - Noloosescarves,etc. - Earplugs• Electricalequipment,grounded• Properlifting,movingoficeblocksandfinishedpiecesweighing300–400lbs• Adequatedrainage
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 19
Authorized Ice Carving Tools
• Icetongs• Handsaws• Chainsaws*• Steamwand• Tablewithcircularsaw*• Dremel*• Router*• Alcohol/propaneburners• Drawknife• Largecompass• String• Woodruler• Extrabars• Largeflatchisels,longhandle
Show Organizer’s Responsibili t ies
• Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplication,andissuethesamewaivertoeachhelper,apprentice,orpersonswhowillbeintheworkingareas.ThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccur.Thiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion.
• Securenecessarymaterialsforthesetupandconstructionoftheworkareas,adequatepowersupply,drainage,lighting,etc.,specificationsareoutlinedherein.
• Arrangeforpersonneltoemceetheevent,talktotheaudience;provideanofficialtimeclockvisibletoallcompetitors,propersignageforthecompetitorsandtheirestablishment,aswellasascoreboardtopostthecompetitorsfinalscores.
• Providestafftoassistthejudgesintotaling,averagingscores,preferablywithcalculatorsorcomputerstoensureaccuracy.
• Mediumflatchisels,longhandle• Smallflatchisels,longhandle• LargeV-chisels,longhandle• SmallV-chisels,longhandle• Roundinsidecut• Roundoutsidecut• Levelcarpenters• Dividers• 5-prongshaver• Icepick• Sparechains–new
*Power tools only.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 2 0
Category K — Practical and Contemporary Hot-Food Cooking, Professional, Individual
• Competitorswillfabricateandpreparefourportionsofafinishedproductbasedonthefollowingmaincoursecategories.
• Competitorshave15minutesforset-up,60minutestofabricateandcook,10additionalminutesforplatingand15minutesforclean-up.
• Ofthefourportionsprepared,threeareforjudges’tastingandoneisfordisplay/critique.
K-1—Rock Cornish Game Hen, Chicken or Duck
•Fabricateandcooka1-1½lbRockCornishgamehen,a2-2½lbchickenora5-6lbduck, usingthewholeorpartofthebird.
K-2—Bone-In Pork Loin
•Fabricateandcooktospecification.Otherporkcutsmaybeincludedinthedish.
K-3—Bone-In Veal Loin or Rack
•Fabricateeitherchoiceandcooktospecification.Othervealcutsmaybeincludedinthedish.Chine boneonlymayberemovedfromtherackbeforethecompetition.
K-4—Bone-In Lamb Loin or Rack
•Fabricateeitherchoiceandcooktospecification.Otherlambcutsmaybeincludedinthedish.Chinebone onlymayberemovedfromtherackbeforethecompetition.
K-5— Game Birds
•Choicesofgamebirdscanbe1-1½lbpheasant,quail(s),squab(s,)partridge(s)orupto 2½lbguineafowl.Gamebirdsmustbefabricatedduringthecompetitionandcookedasthe recipestates.
K-6—Bone-In Game
•Venisonandantelope,racksorloin:Fabricateeitherchoiceandcooktospecification.Other gamecutsmaybeincludedinthedish.Chineboneonlymayberemovedfromtherackbefore thecompetition.
K-7— Whole Rabbit
•Fabricateandcooktorecipespecifications,usingthelegandatleastoneothercut.
K-8—Live Lobster
• Using1-2lblobsters,fabricateandcooktorecipespecifications.Othercrustaceans/mollusks maybeincorporatedwiththis,orothercategories,also.
K-9—Fish
• Fabricatea2-2½lbflatorroundfish.Fishcanbeevisceratedandscaled,buttheheadmust remainonwhenbroughtin.Prepareasrecipespecifies.
CHAPTER 3C O N T E M P O R A R Y C O M P E T I T I O N G U I D E L I N E S
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 2 1
General Guidelines for Category K
• Competitorsmustprovideatleastfourjudgespacketsthatinclude:recipes,allingredientsandacompletediagramoraclear,close-up,colorphotographofthesignaturedish.Packetsaretobeprovidedtojudgeson-sitethedayofthecompetition.
• Ingredientsfortherecipeareallowedtobepre-scaledandmeasured,however,nopre-mixingisallowed.• Noadvancepreparationorcookingisallowed.• Cleanedandpeeledmirepoixingredientsareacceptable.Choppedherbs,shallotsandgarlicarealsoacceptable.
• Vegetablescanbepeeledandsaladsmaybecleanedandwashed,butnotcutorshapedinanyform;beansmaybepre-soaked.
• Nofinishedsoupsorsaucesareallowed.However,basicstocksmaybebroughtin.Noclarifiedconsommésareallowed.
• Thefollowingready-madedoughmaybebroughtin:bric,puffpastryandfilodough.• Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime.• Competitorsmayalsobringproteinspre-marinated,butwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe.
• Competitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipes.However,judgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefish,meats,etc.).
• Competitorsmustbringtheirownfood,tools,cookwareandchina.
Category P - Practical and Contemporary Patisserie, Professional, Individual
P-1 — Hot / Warm Desser t
• Competitorswillpreparefourportionsofahot/warmdessertoftheirchoice.• Competitorshave15minutesforset-up,60minutestocook,10additionalminutesforplatingand15minutesforclean-up.
• Ofthefourportionsprepared,threeareforjudges’tastingandoneisfordisplay/critique.
P-2 — Composed Cold Desser t
• Competitorswillpreparefourportionsofacomposedcolddessertoftheirchoice.• Competitorshave15minutesforset-up,90minutestocook,10additionalminutesforplatingand15minutesforclean-up.
• Ofthefourportionsprepared,threeareforjudges’tastingandoneisfordisplay/critique.
General Guidelines for Category P
• Competitorsmustprovideatleastfourjudges’packetsthatinclude:recipes,allingredientsandacompletediagramoraclear,close-up,colorphotographofthesignaturedish.Packetsaretobeprovidedtojudgeson-sitethedayofthecompetition.
• Ingredientsfortherecipeareallowedtobepre-scaledandmeasured,however,nopre-mixingisallowed.• Noadvancepreparationorcookingisallowed.• Cookedicecreambasesand/orsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite.• Nofinishedsaucesareallowed.• Thefollowingready-madedoughmaybebroughtin:bric,puffpastryandfilodough.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 2 2
• Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime.• Competitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipes.However,judgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(i.e.,wholefruits).
• Competitorsmustbringtheirownfood,tools,cookwareandchina.• Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirements;however,freezersarenotprovided.
• Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted.
Kitchen Station Requirements
Whileallcompetitorsmaybeworkinginthesamekitchen,eachmustbeprovidedwithhisorherownworkstation.Eachstationmustincludethefollowing:
• Adequateworktable• Smalloven;convectionorconventional• Cooktop,minimumtwoburners,induction,electric,orgas• Marbleslab**• Kitchen-Aid-typemixer**• Cuttingboards• Sinkwithrunningwater,maybeshared• Accesstorefrigeration,maybeshared• Powersupply,fouroutletsperstation• Cubedice,icesupply• Garbagereceptacles• Hotandcoldwatersanitationstationinimmediatevicinity• Tomaintainsanitation,brooms,mops,papertowels,plasticwrap,foil,bleachandbuckets• Competitorsareallowedtobringinanadditionalburner-cookingunit• Measuringscaletobeavailabletocompetitors,measuringinouncesandpounds• Largeclockincompetitionareaforaccuratetimekeeping ** This equipment applies to pastry kitchen only.
Judges’ Table Requirements
JudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchen.Theywillneedthefollowingitems:
• Silverware• Napkins• Water• Clipboards• Notepads• Pencils/pens• Calculator• Stapler
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 2 3
Setup
8:00 a.m.
8:15 a.m.
8:30 a.m.
8:45 a.m.
9:00 a.m.
Start
8:15 a.m.
8:30 a.m.
8:45 a.m.
9:00 a.m.
9:15 a.m.
Window Opens
9:15 a.m.
9:30 a.m.
9:45 a.m.
10:00 a.m.
10:15 a.m.
Window Closes
9:25 a.m.
9:40 a.m.
9:55 a.m.
10:10 a.m.
10:25 a.m.
CleanupEnds
9:40 a.m.
9:55 a.m.
10:10 a.m.
10:25 a.m.
10:40 a.m.
Competitor 1
Competitor 2
Competitor 3
Competitor 4
Competitor 5
• Acompetitorstagingareaforingredientcheck-inbythejudges• Copiesofrecipes,afullsetfromeachcompetitor,foreachjudge• Completestartingtimeschedules• Alltasteandskill-basedscoresheetsandtallysheetscompletedwithallcompetitorinformation,preparedforthejudges
• Scorekeeperstoassistjudges• Anapprentice/runnertocleardirtydishes,refillwaterandreplacesilverwareandnapkinsasneeded
Organizer Note
Sample Time Schedule for Category K:
Category W — Customized Wildcard Category
Chapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapproval.AnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEH’sareawarded.
Thestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetition,andmustbesubmittedafullfourmonthsbeforethecompetition.Thedescriptionmustincludethefollowinginformation:
• Indicatewhetheranindividualorteamcategory;ifateamcategory,indicatehowmany teammembers
• Numberofportions• Numberofcourses• Timeframe• Useofanyspecialorrequiredingredients
Note:Foracustomizedindividualcategory,competitorsarerequiredtoprepareatleastfourportionsofafourcoursemenu.Foracustomizedteamcategory,teamsmustprepareaminimumofeightportionsofafourcoursemenu.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 24
ACFapprovesapproximately100culinarycompetitionseachyear,rangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors.
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitions.Thissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements.
ForACFtosanctionaculinarycompetition,thenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandards.Inaddition,theapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition.
TohaveaculinarycompetitionsanctionedbyACF,therearethreebasiccriteriathatmustbemet:
1.ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding.
2.Thecompetitionmustadheretotheguidelinesasdescribedinthismanual,includingcategoryrequirements,awardsystemandjudgingcriteria.
3.ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudges,oneofwhommusthaveinternationalshowexperience,andonepastrychef,ifnecessary.
Therearefivephasestoplanningandhostingasuccessfulcompetition.Theyare:
Phase One: Pre-Planning
Hostingacompetitionisafunandexcitingopportunity,butittakesplanningandteamworktomakeithappen.Herearesomethingsyourchapterneedstoconsider:
• Isyourchapterwillingtohostacompetition? - Chaptersacceptallfinancialliabilitywhenhostingashow. - Createabasicbudgetofanticipatedrevenuesandexpenses. - Isthereenoughvolunteersupport?• Decideonthetypeofshow. - Whatfacilitiesareavailableforhost-site? - Whatdatesisfacilityavailable?• Determinewhatcategorieswillbeoffered. - Understandthedifferentcategories. - Considerthespaceandlogisticalrequirementsforeachcategory.• Whatresourcesarerequired? - Financialrequirements - Doesyourchapterhavesponsorstohelpunderwriteexpenses?• TaskDelegation
CHAPTER 4C O M P E T I T I O N O R G A N I Z A T I O N
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 2 5
Phase Two: Application Process
Great!Yourchapteriscommittedtohostingacompetition,nowit’stimetostarttheapplicationprocess.
Step 1—SubmitcompletedapplicationpackagetoACF’snationalofficeatleastfour monthspriortothefirstdayofthecompetition.Acompletedapplicationpackageincludes:
• Completedapplicationform;signedbybothchapterpresidentandshowchair. • LettersofcommitmentfromthreeACF-approvedjudges.AcurrentlistofACF-approvedjudgescan
befoundontheWebsite. • Judgesprotocolletter. • Checkorcreditcardforapplicationfee,currently$200.(Applicationsreceivedlessthan45days
priortocompetitionwillincuranadditional$100rush-fee.)
Step 2–Oncethecompletedpackageisreceivedandverifiedbythenationaloffice,thecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge.
Ifapprovalisgranted,theshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACF’sWebsiteandThe National Culinary Review (NCR).Competitionswillnotbeposteduntilapprovalisreceived.
Ifthecompetitionisnotapproved,anexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas.
NOTE:Incompleteapplications,orthosesubmittedlessthanfourmonthspriortocompetition,maynotappearinNCR,andwillreceivelimitedexposureonACF’sWebsite.
Phase Three: Planning and Organization Process
TheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccess,fromtheplanningstagesthroughtheawardingofmedals.
Communication –Theshowchairmuststayincontactwithalljudges,especiallytheleadjudge.Letthemknowifthereareanychangestocompetitiondaysortimes.Givethemanideaofthenumberofcompetitorsexpected.Providethemwithalllogisticalinformationregardingtheirparticipation.
Judges Protocol –Judgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshow.Itisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecovered.Itisanticipatedthefollowingexpenseswillbecovered: • Lodgingaccommodations,ifneeded • Meals • Transportation • Mileagereimbursement • Stipends,ifapplicable
Theprotocollettermustincludethefollowinginformation:
• Maincontactinformation• Whatexpensesarecovered,bespecific• Howexpenseswillbehandledorreimbursed
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 2 6
Awards Ceremony–Decideifmedalswillbeawardedattheshoworafterthefact.Chapterswishingtoordermedalsinadvancemustsubmitanorderformandpayment.Ifpayingbycreditcard,adepositof50percentofthetotalcostofmedalsisrequired.Ifpayingbycheckormoneyorder,paymentinfullisrequired.Ifapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetition,arush-feewillapply.
Organization–Everyeventrequiresanorganizationalstructure,butthereisno“standard”organizationalstructureforculinarycompetitions.Whatworksforonechaptermaynotworkforothers,dependingonpersonalities,talentandexperienceavailable.Teamworkisusuallythekeytosuccess.
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem.
Chapter President
• Overallresponsibilityforconductofthecompetitionandactionsofthechapter• Signsapplication/authorizeschaptersponsorship• Determinesformatandextentofcompetitionandchapterabilitytosupport• Appoints/directstheshowchair• Ensurespost-competitionfollow-up• Awardpayment/presentations• Judgestravel/perdiempayments• Facilityinvoices/billspaid
Show Chair
• Reportstochapterpresident• Mainpointofcontactinternallyandexternally• Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
• Appoints/directsassistants,asnecessary
Ki tchen Manager
• Reportstoshowchair• Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupport thecompetition
• Mainkitchenareasafetysupervisor• Arrangesfirewatchesandotherfacilitysafetyrequirements• Monitorsandrefreshesjudges’tastingequipmentandrefreshments
Protocol Manager
• Reportstoshowchair• EnsuresVIPs/judgesaresupportedandcaredforinapropermanner• Transportation/pick-ups• Adequatelodging/meals• Perdiemsupport• Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Market ing and Publ ici t y Assis tant
• Reportstoshowchair• Ensuresdetailsofcompetitionarepublished/distributedtotargetaudienceandcompetitors• Coordinatespre-andpost-competitionpressreleases
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 2 7
Awards and Scor ing Assis tant
• Reportstoshowchair.• Coordinatesapplications/registrationforshowparticipation.• Supportsjudgesduringcompetition.• Assignscorekeepingassistants,starters,timekeepers.• Providesscoresheets.• Tabulatesandverifiesscoring.• Scoresshouldbekeptconfidentialuntiltheawardsceremony,sobesuretoappointsomeonewithdiscretion.Also,considertheappearanceofaconflictofinterestwhenselectingthescorekeeper.
• Tracksawardsandensuresrecipientsreceivetheminatimelymanner.
Phase Four – Competition Day
Thedayofthecompetitionhasfinallyarrived,andit’stimetoputallyourplansintoaction!Thisisalsothebusiestdayfortheshowchair,sohereareafewthingstoremember:
• On-sitecontactforpower,gas,etc.• Scoresheetsareready• Scorekeeper• Judges’roomisset• Awardsceremony• Hospitality
NOTE: Rememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategory.Addingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetition.Ifscoresheetsaresubmittedforcategoriesnotpreviouslyapproved,noCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors.
Phase Five – Follow-up
Finishingstrongisimportant!Compilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodoso.Thefollowingitemsmustbeincludedinthereturnpackage:
• Judges’summaryscoresheets,signedbyallthejudges.(Donotsendindividualjudges’scoresheets.Thehostchaptershouldretainthoserecordsforthreeyears.)
• Unusedmedalsandcertificates.(Unusedmedalsmustbereturnedaftereachcompetition,donotholdontoforfuturecompetitions.)
• Competitorinformationsheets.• Leadjudgereport.• Showchairreport.• Competitorandcoachcritiqueofjudgesforms,ifany.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 2 8
CHAPTER 5C O M P E T I T I O N S C O R I N G & C R I T I Q U E S
Inculinarycompetitions,thereispreparationofthedisplayandscoring,butitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitions.Therearetwoareasofassessment:thecritiqueandthescore.
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperienced,trained,approvedculinaryjudges.Inthelearningprocess,thereisnosubstituteforaprofessional,constructivecritique,deliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague.
Critiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewing.Thisallowsprivacyforthejudgeandthecompetitortodiscussthedisplay.Also,byhavingthecritiqueassoonaspossibleaftertheviewingbythejudges’panel,thedisplayisstillfreshinjudges’mindsandthecritiquecanbemoreaccurateandhelpful.
Thebestcritiquesaretothepoint,noteboththestrongandweakpointsandarespecific.Inaddition,thejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdeveloped.Ifthecompetitorisastudent,hisorherinstructorshouldbepresentduringthecritique.
Thesecondareaofassessmentisthescoring.Asthejudges’panelreviewsadisplay,pointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplay.Basedonapossible40points,displaysareawardedgold,silverorbronzemedals.
TheACFscoringpointscaleis:
Gold medal 36-40points
Silver medal 32-35.99points
Bronze medal28-31.99points
Unlikemostcompetitionsthatmayhaveonlyonegoldmedalwinner,inACF-sanctionedcompetitions,thecompetitorscompeteagainstastandardandnoteachother.Sinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandard,theremaybemanycompetitorswhowinthesamemedal.
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevels.IfthecompetitorisamemberoftheACF,apermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice.
Assessment for Categories A, B, C2&3, G
Inacold-foodcompetition,thejudgingtakesplaceinanemptyhall,exceptformembersofthejudgingpanel.Thecompetitorsareabsent,asarethepublicandthemedia.
Displaysinthesecategoriesarescoredinspecificareas:
Presentation and Layout — 5 points
• Dishesshouldbeappetizingandtastefullypleasingtotheeye.• Theyshouldshownobeadsorunevenaspic.• Slicesshouldbemoderate,portionscorrectlycalculatedandeasilyaccessible.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 2 9
Glazing — 5 points • Aspicusedshouldrefertotheproduct. • Glazingworkshouldbecleanandfreeofdefects.
Composit ion and Harmony of Ingredients — 10 points
• Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends.• Tasteandcolorsshouldenhanceeachother.• Displaysmustdemonstratepracticalcraftsmanship,andshouldbepractical,digestibleandlight.
Correct Preparation and Craf tsmanship — 15 points
• Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation.• Preparationsmustdisplaymasteryofbasicskills,chosenjelliesandapplicationofcookingmethods.
Serving Methods and Por tions — 5 points
• Simpleandpractical,cleanandcarefulservingwithnofuss,noover-elaborateorimpracticalgarnishing,andplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant.
Assessment for Category D
CategoryDentries(showpieces)shoulddisplaymorecreativitythanpractically,butmustalsoconformtocertainstandards.Showpiecesarejudgedinthreeareas:
• Scale/size/proportion—5points• Artisticachievement/detail—15points• Craftsmanship/qualityofwork—20points
Assessment for Category F, G
ThedynamicsofjudgingcategoryF,hot-foodcompetition,arequitedifferentfromthosewhenjudgingothercategories.
TheassessmentforcategoryFisdividedintotwoareas:kitchen/floorevaluationandservice/tastingevaluation.Eachoftheseareasarefurtherdividedintofivespecificareas,whicharescoredindividually.Thetotalpossiblepoints(100)isdividedby2.5toyieldamedalscoreona40-pointscale.
Kitchen / Floor Evaluation — (40 possible points)
• Sanitation/foodhandling—5points• Miseenplace/organization—5points• Culinaryandcookingtechniqueandproperexecution—20points• Properutilizationofingredients—5points• Timing/workflow—5points
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 3 0
Floor judges evaluate the following:
Sanitation—Cuttingboardsshouldbescrupulouslyclean.Knivesshouldbesharp.Thetoolbox/knifebagmustbecleanandsanitaryinside.Sanitizingsolutionisattherightstrength,notoveror under-powered,andwhetherit’sbeingusedasawashingsolutioninsteadofsanitizingapre-washedarea.Arethecompetitorsusingtowelscorrectly?Forexample,theyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowel.Considerwhetherornotcompetitorsareusingtheirapronsashandwipes.Productsshouldbestoredatthecorrecttemperature.Glovesmustbeusedwhenthelastcontactwithfoodisoccurring,forexample,platingup.Areasarerequiredtobekeptsanitized,particularlyduringfish-to-meattovegetableordairytransitions.Frequenthandsanitizingisencouraged.
Organization—Tableshouldbekeptclearofnonessentials.Forexample,amixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayed.Worksystematicallyononejobatatime.Usecorrectcuttingmotionsandthecorrectknifeforthejob.
Storingofproducts—Useanorganizedrefrigerator,rackcart,knifeandequipmentstorage.Wastestorage—isituseableornot?Useablewasteisproperlystoredforfutureuse.Thetableshouldbefreefromdebris.Floorspillsmustbeattendedtoquickly.Thedishareashouldnotbeusedasastoragedump.Competitorsshouldhaveanorganizedwithdrawalfromthekitchen,leavingitascleanasitwasfound.
ButcheryandBoningSkills—Efficientandprofitableremovalofmuscleorfishfromaboneisencouraged.Sinewand/orfatremovalandcorrecttyingmethodswillbeevaluated.
Cookingtechniquesandskills—Followclassicalcookingtechniques.Thecompetitorshouldusethetechniqueasstatedintherecipe.Forexample,panfryinginsteadofsautéing,orbraisingwithalidon.Demonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquid.Mirepoixshouldbebrownedproperly,notjustheated.Productshouldberoastedcorrectlyandbastedasneeded,notjustplacedintheoven.Poacheditemsshouldnotbesimmered.Followcorrectmethodwhenpreparingaforcemeat.Considerhowmanydifferenttechniqueshavebeendisplayed.
Timing—Menuitemsshouldnotbeheldtoolong.Considerwhetherornotmeatshavethetimetorest.Servewithinthefive-minutewindow.
Workflow—Crossoverdutiesshouldshowteamwork.Thereshouldbesmoothtransitionsfromonejobtoanother.Alogicalprogressionofjobsisadmired.Forexample,avoidchoppingherbsormincinggarliconseveraloccasions.Usepropertimingofthemenuitems.
Service / Tasting Evaluation — (60 possible points)
• Servingmethodsandpresentation—5points• Portionsizeandnutritionalbalance—5points• Creativity,menuandingredientcompatibility—15points• Flavor,taste,textureanddoneness—35points
Tasting judges evaluate the following:
Servingmethodsandpresentation—Hotfoodshouldbehot,andcoldfoodshouldbecold(includingplates).Foodshouldbefreshandcolorful,visiblyseasoned,presentedwithsomeheight,easytoeatandpleasingtotheeye.Meat/fishslicesmustbeeven,straightandevenlyshingled.Itemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 31
Portionsizeandnutritionalbalance—Componentsofthemealmustbebalancedsothatthemainitemiscomplementedinsize/amountbytheaccompanyinggarnish(es)and/orsauce.Thenecessarynutritionalstandardsshouldbeadheredto.Theproteinweightmustbewithinthesetlimits.
Creativity —Dishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverused.Ifcompetitor’suseanoldorclassicalidea,new,creativeideasshouldbeusedtotransformthedish.
Menucompositionandprogressionofcourses—Themenumusthaveathreadorathemerunningthroughout.Forexample,itisaregional,seasonalorcelebrationmenu.Nocoursesshouldbeoutofsyncwiththemenu,suchasanAsian-typedishinsertedintoanAmerican-typemenu.Intheprogressionofcourses,thereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthetheme.Thedishesshouldportrayahighlevelofskillandexactness.Thenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s).
IngredientCompatibility—Ingredientcolorsshouldharmonize.Ingredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmony.Haveanyoftheingredientsbeenduplicated?
Flavor,taste,textureanddoneness—Thestatedflavorinthemenuandrecipeshouldbeprofound.Forexample,theduckbrothshouldtastelikeduck.Donenesstemperaturesmustbecorrect.Statedvegetablecutsshouldbecorrect.Thestatedcookingtechniquesmustbeappliedcorrectly.Thetexturesshouldcorrespondtowhatwasimpliedintherecipe.Theflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistency.Competitorsmustdemonstratethecorrectdegreesofcaramelization.Thedishesshouldtastegreat.
Assessment for Categories K and P/1, P/2
TheassessmentforcategoriesKandP/1,P/2isdividedintothreeareas:organization,cookingskillsandculinarytechniques,andtaste.
Eachoftheseareasisfurtherdividedintotwoorthreespecificareas,whicharescoredindividually.Thetotalpossiblepointsare40,ona40-pointscale.
Organization — (10 possible points)
• Sanitation/workhabits—5points• Utilizationofingredientsanduseofallottedtime—5points
Cooking Skills and Culinary Techniques — (10 possible points)
• Creativity,skills,craftsmanship—5points• Serving,portionsize—5points
Taste — (20 possible points)
• Flavorandtexture—10points• Ingredientcompatibility,nutritionalbalance—5points• Presentation—5points
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 3 2
CHAPTER 6A W A R D S
OfficialACFculinarycompetitionmedalsmustbeawardedtocompetitorsparticipatinginan ACF-sanctionedcompetition.Thehostchapterforthecompetitionisexpectedtopurchaseand presentthemedalstocompetitors.
Medalsareavailableatthegold,silver,andbronzelevelsforbothprofessionalandstudentcompetitors.Eachmedalincludesacorrespondingmedalcertificate.ThesemedalscanapplytowardACFcertification.
Scoringcriteriaareasfollows:
Gold 36-40points
Silver 32-35.99points
Bronze28-31.99points
Certificateofparticipation—Thesecertificatesarepresentedtocompetitorswhodonotqualifyforamedal.Forcompetitorstoreceivepoints/hourstowardcertification,anofficialACFCertificateofParticipationmustbeused.
Medal Policy
Medalsmayberequestedpriortothecompetition.Ifpayingbycreditcard,a50percentdepositisrequired.Ifpayingbycheckormoneyorder,paymentinfullisrequired.Ifapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetition,arush-feewillapply.
Medalsmustbereturnedwithin30daysofcompetitiondate.Ifmedalsarenotreturnedintimelyfashion,thenbalanceduewillbebilledtothecreditcardusedtomaketheinitialdeposit.
Returnedmedalswillbeprocessedasareturnorder.Ifabalanceisowed,thenthecreditcardusedfortheinitialdepositwillbeprocessedfortheamountdue.Ifacreditisdue,thenarefundwillbeprocessed.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 3 3
CHAPTER 7A C F A P P R O V E D C U L I N A R Y J U D G E P R O G R A M
TheACF-approvedculinaryjudgeprogramwasestablishedtoprovideanationwidepoolofqualifiedjudgesforculinarycompetitions.Definitiveprerequisitesforapprovalhavebeenestablishedalongwithcriteriatoensurequalificationsaremaintained.
Asthetitleimplies,appointmentasaculinaryjudgeintheACFconfirmsthatanindividualhasattainedthehighestleveloftrust,professionalism,respectandethicalconfidencefromhis/herpeers.Theyhaveproventhemselvesincompetitionanddemonstratedunquestionedjudgment.Assuch,theyhaveplacedthemselvesinapositiontofairlyevaluateothersinculinarycompetitions.
Thescreeningprocedureandselectionprocessforculinaryjudgesmust,therefore,ensureonlyindividualswithimpeccablequalificationsareselected.Astheculinaryprofessionisconstantlyupdatingitstrendsandstandards,asystemmustalsobeinplacetoensurethosewhojudgeremaincurrentinanevolvingworld.
Selection Procedure
Afterestablishingtheirinitialprerequisites,candidatejudgesarerequiredtoapprenticeaminimumoffiveACF-approvedculinarycompetitionsunderthesupervisionofapprovedjudges,andattendatrainingseminarataregionalconferenceornationalconvention(thecandidateissolelyresponsibleforcoordinatinghis/herassignmentasajudgewiththeleadcompetitionjudgeandforallexpensesincurred).Followingcompletionofthesetrainingrequirements,candidateswillbereviewedbytheCulinaryCompetitionCommitteeandeitherapprovedorrecommendedforadditionaltraining.Decisionsofthecommitteeareconsideredfinal.AdministrationofthejudgeprogramisperformedbytheEventsManagementdepartment,whiletheauthorityforapprovingjudgesisreservedforthecommittee.
Prerequisites
• BeanACFmemberingoodstanding• BeACFcertifiedattheCSC/CWPClevelorhigher• HavewonthreeGoldmedalswithinthelast10years(oneincategoryF1orF5,oneincategoriesA,B,orCandoneineitherCategoryK,orP).*ThesemedalsmustbeeitherACF,WACSorHotelympia.(Judgesareencouragedtocompeteinternationally,inordertogainvaluableexperience.)
• BeapprovedfortrainingbythechairoftheCulinaryCompetitionCommittee Note:BeingaCMC,apastmanager,coachormemberofACFCulinaryTeamUSA(officialregional ornationalteamonly)fulfillsthemedalprerequisiteforbecomingajudge.However,allothercriteriamuststillbemet.
Judging Training / Experience Criteria
• ApprenticejudgeaminimumoffiveACF-approvedculinarycompetitionsoveraperiodoftwoyears.Ofthesecompetitions,threemustbeCategoryF,KorP/1-2.
• Attendthejudges’trainingseminarofferedatthenationalconventionand/orregionalconferences
Note:Thecommitteemay,atitsdiscretion,appointanindividualwhohasdemonstratedtheskill, professionalism,judgmentandethicalstandardsnecessaryasajudge.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 3 4
Apprentice Judge Critiques
Theleadjudgewillevaluatetheapprenticejudgeintheareasofculinaryknowledge,professionalism,judgmentandcommunicationskills.AformalcritiquewillbeforwardedtotheEventsManagementdepartmentandplacedintheapplicants’file.Itistheresponsibilityoftheapprenticejudgetomakesurethecritiqueissenttoandreceivedbythenationaloffice.Leadjudgesareexpectedtoout-briefapprenticejudgesfollowingacompetition,butthecontentsofthewrittencritiquewillbeconsideredprivilegedinformationreleasableonlytotheculinarycompetitioncommittee.
Uponcompletionofthefiveapprenticeperiods,theapplicantshallnotifytheEventsManagementdepartmentthathe/shewishestohavetheirfilereviewedbytheculinarycompetitioncommitteeforapproval.TheEventsManagementdepartmentwillcoordinatethisreviewwiththecommittee.Followingthereviewandavote,thechairwillnotifythecandidateoftheresultsofthereviewinwritingwithinthirtydays.Ifadditionalactionisnecessarybeforequalificationisrequired,thiswillbespecificallyoutlined.Decisionsoftheculinarycompetitioncommitteeinmattersrelatedtojudgecandidatesareconsideredfinal.
Maintaining Currency
InkeepingwithACFpoliciesandproceduresapprovedjudgeswillbeappointedbytheculinarycompetitioncommitteefortwocalendaryearsatatime.Inorderforajudgetobeeligiblefor re-appointmenthe/shemustmeetthefollowingcriteria:
1.RetaincurrencyasanACFmemberingoodstanding 2.RetaincurrencyattherequiredlevelofACFcertification 3.Judgeaminimumoftwocompetitionsoverthepasttwoyears* 4.Attendajudgestrainingseminaronceeverytwoyears
AnannualauditofjudgeswillbeconductedbytheEventsManagementdepartmenttoverifytheabovecriteriaaremet.TheresultsofthisauditwillbesubmittedtotheCulinaryCompetitionCommitteeforreview.Thecommitteewilldeterminereappointmentandremovalofanyjudges.
ServingasanexaminerfortheCMCtestorjudgingWACS-sanctionedcompetitionsfulfillsthisrequirement.
Judges’ Commitments to Competitions
Judgesarerequiredtocommittoparticipateincompetitionsuptofourmonthsinadvance.Whileitisunderstoodthatschedulingthisfaroutmaybedifficult,thesecommitmentseasetheburdenonshowplannerswhoarebudgetingtravelexpenses,printingprogramsandcoordinatingamultitudeofothercommitments.Besteffortsshouldbemadetokeepjudgingcommitments.If,however,acommitmentmustbebroken,thejudgeisresponsibleforfindingasuitablereplacement.
Dress Code
Itisimportanttorememberthatjudgesrepresenttheprofessionofchefs.Therefore,whenjudgingacompetition,judgesmustwearprofessionalchefs’attire(clean,pressedchefjacketorlabcoat,blackorblack-and-whitecheckeredpantsandclosedtoedshoesorclogs.)
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 3 5
Ethical Code of Conduct
Infulfillingtheresponsibilitiesofajudge,membersmayencounteravarietyofissuesandsituationsthatrequiretheexerciseoffairandimpartialjudgment.Althoughthespecificsoftheseissuesandsituationscannotbeforeseenwithparticularity,fundamentalethicalprincipalsareavailableforguidance.Withintheframeworkofsuchprincipals,theseEthicalCodesofConductaresetforth:
1.Ishallupholdtheintegrityandindependenceofthejudgingprocess. 2.Ishallavoidtheimproprietyandtheappearanceofimproprietyinallactivities. 3.Ishallperformallspecificdutiesimpartiallyanddiligently. 4.Ishallrefrainfromanybusinessactivityinappropriatetojudgingresponsibilities. 5.Ishallpreserveconfidentialityofthecompetitorinformationandotherjudges’commentstowhichIamprivy.
Filing a formal complaint against a Judge
CompetitorswhofeelanACF-approvedjudgehasviolatedanyoftherules/guidelinesforbehaviorabovemaysubmit,inwriting,aformalcomplainttothenationaloffice.Thecomplaintmustdetailthespecificbehaviorthatisbeingquestionedandshouldincludethedateandlocationofthecompetition.Anonymouscomplaintswillnotbedeemedvalid.
Whenaformalcomplaintisreceived,acopywillbeforwardedtothechairoftheculinarycompetitioncommitteeforreviewandaction.Ifnecessary,afullcommitteemeetingorconferencecallwillbescheduledtodiscusstheconcernsraisedandasuitableresponseformed.
CopiesofanycomplaintsandactionstakenagainstanACF-approvedjudgewillbekeptintherespectivejudge’sfile.
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 3 6
• ScoreSheets
• Judge’sSummaryScoreSheet
• Competitor/CoachCritiqueofJudges
• CulinaryCompetitionApplication
• Judge’sLetterofCommitment
• ShowChairEvaluation
• LeadJudgeEvaluation
• WaiverofLiability
• ApplicationforACF-ApprovedCulinaryJudge
• ApprenticeJudgeCritique
APPENDIX
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 3 7
COLD FOOD SCORE SHEET [CATEGORIES A, B, C2&3, G]
SHOW: ______________________________________ EXHIBIT/COMPETITOR # ____________________________________
DATE: ________________________________________ CATEGORY # _______________________________________________
COMMENTS:
CRITERIA POSSIBLE PTS. ACTUAL PTS.Presentat ion and Layout 0-5Glazing 0-5Composi t ion and Harmony of Ingredients 0-10Correct Preperat ion and Craf tmanship 0-15Serving Methods and Por t ion 0-5TOTAL 40
JUDGE’S GUIDELINE FOR STANDARDS
36 - 40 PTS. GOLD
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
______________________________________________________ _______________________________________________JUDGE’SSIGNATURE PRINTEDNAME
______________________________________________________EHIBIT/COMPETITOR#
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 3 8
COLD FOOD SCORE SHEET [CATEGORIES C1 AND C4 DECORATED CAKES]
SHOW: EXHIBIT/COMPETITOR#
DATE: __________________________________________ CATEGORY#
COMMENTS:
CRITERIA POSSIBLE PTS. ACTUAL PTS.Presentat ion and General Impression 0-10Evenness of Icing, Glaze or Fondant 0-5Use of Var ious Techniques 0-5Exactness of Sk il ls Displayed 0-10Knowledge of Sk il ls Displayed 0-10TOTAL 40
JUDGE’S GUIDELINE FOR STANDARDS
36 - 40 PTS. GOLD
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
______________________________________________________ _______________________________________________JUDGE’SSIGNATURE PRINTEDNAME
______________________________________________________EHIBIT/COMPETITOR#
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 3 9
SHOW PIECE SCORE SHEET [CATEGORY D]
SHOW: EXHIBIT/COMPETITOR#
DATE: CATEGORY#
SHOW PIECE DESCRIPTION (IF NECESSARY)
COMMENTS:
CRITERIA POSSIBLE PTS. ACTUAL PTS.Scale / Size / Propor t ion (Istheshowpieceinproperscaleforwhatitis?Isthepieceinproportionandrealisticforuseasafunctionalshowpiece?Doesthepiecefitwithinsizerestrictions?Essentially,isthepieceinproperbalance?)
0-5
Ar t ist ic Achievement / Detail (Isthepieceartisticinnature,doesitseemlifelikeand/orhaveafeelofreality,depth,contrast,beautyandartisticappeal?)
0-15
Craf tsmanship / Quali t y of Work (Doestheshowpiecedemonstratequalityworkmanshipandskillinthequalityoftheworkpresented.Istheredemonstratedprecisioninthework?Istherealevelofexcellencethatisevidentinviewingthepiecejustatfirstglance?)
0-20
TOTAL 40
JUDGE’S GUIDELINE FOR STANDARDS
36 - 40 PTS. GOLD
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
______________________________________________________ _______________________________________________JUDGE’SSIGNATURE PRINTEDNAME
______________________________________________________EHIBIT/COMPETITOR#
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 4 0
LIVE ACTION SHOWPIECE SCORE SHEET[CATEGORY E]
COMPETITOR:
SHOW: DATE:
MENU/ITEM
CRITERIA POSSIBLE PTS. ACTUAL PTS.
Organizat ion • Sanitation/Workhabits(0-5)• Utilizationofingredientsanduseofallotedtime(0-5)
0-10
Presentat ion • Overallimpactofdisplay(0-5)• Originality(0-5)
0-10
Workmanship• Useofvarioustechniques(0-5)• Uniformity(0-5)• Exactnessofskillsdisplayed(0-5)• Knowledgeofskillsdisplayed(0-5)
0-20
TOTAL 40
COMMENTS: JUDGE’S GUIDELINE FOR STANDARDS
36 - 40 PTS. GOLD
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
___________________________________________________________ ______________________________________________
JUDGE’SSIGNATURE PRINTEDNAME
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 41
COMMENTS:
HOT FOOD KITCHEN FLOOR SCORE SHEET [CATEGORY F / G / W]
COMPETITOR: CATEGORY
SHOW: DATE:
KITCHEN/FLOOR EVLUATION (0-40 POINTS)
CRITERIA POSSIBLE PTS. ACTUAL PTS.Sanitation / Food Handling 0-5
Mise en Place /Organization 0-5
Culinary and Cooking Techniques and Proper Execution
0-20
Proper Utilization of Ingredients 0-5
Timing / Work Flow (½pointdeductionforeachminutelate)
0-5
TOTAL KITCHEN/FLOOR SCORES 40
JUDGE’S GUIDELINE FOR STANDARDS
36 - 40 PTS. GOLD
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
___________________________________________________________ ______________________________________________
JUDGE’SSIGNATURE PRINTEDNAME
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 4 2
HOT FOOD TASTING SCORE SHEET [CATEGORY F / G / W]
COMPETITOR: CATEGORY
SHOW: DATE:
CRITERIA POSSIBLE PTS.
1ST 2ND 3RD 4TH
Serving Methods and Presentat ion (Freshandcolorful,easytoeat,closelyplaceditemsformaintainingtemperature,hot/coldservingplate,stylistic butpractical)
0-5
Por t ion Size and Nutr i t ional Balance (35:65balanceofproteinandcarbohydrate.Weightboundarywithinthetoleranceoftotalmeal.Nutritionalbreakdownsupplied)
0-5
Creativity, Menu and Ingredient Compatibility (Dotherecipeingredientscomplementeachotherincolor,flavor,andtexture?Aretheingredientsbalancedinsizeandamounts?)
0-15
Flavor, Taste, Tex ture and Doneness (Dothespecifiedmajoringredientscarrythedominantflavors?Dothecomponentsfittogether?Arethetemperaturescorrect?Dothetexturesreflectthecookingtechnique?Isthesaucethecorrectflavorforthemeat/fishandisitthecorrectconsistencyandsmooth?)
0-35
TOTAL 60
JUDGE’S GUIDELINE FOR STANDARDS
54 - 60 PTS. GOLD
48 - 53.99 PTS. SILVER
42 - 47.99 PTS. BRONZE
SUBTOTAL
/NUMBEROFCOURSES
=SERVICE/TASTINGSCORE
COMMENTS:
COURSE1:
COURSE2:
COURSE3:
COURSE4:
___________________________________________________________ ______________________________________________
JUDGE’SSIGNATURE PRINTEDNAME
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 4 3
Judge 1 0-40
Judge 2 0-40
Judge 3 0-40
Judge 4 0-40
Judge 5 0-40
SUBTOTAL
HOT FOOD TALLY SCORE SHEET [CATEGORY F / G / W]
COMPETITOR:
SHOW: DATE:
KITCHEN/FLOOR SCORES SERVICE / TASTING SCORES
/NUMBEROFJUDGES
FINALKITCHEN/
FLOOR SCORE
Verification Signatures
Scores Complied By
Scores Reviewed By Lead Judge
Printed Name
FINALKITCHEN/FLOORSCORE
+FINALSERVICE/TASTINGSCORE
= SUBTOTAL
FINAL SCORE(SUBTOTAL/2.5)
AWARD/MEDAL
/NUMBEROFJUDGES
FINALKITCHEN/
TASTING SCORE
(0-100POINTS)
(0-40POINTS)
Judge 1 0-60
Judge 2 0-60
Judge 3 0-60
Judge 4 0-60
Judge 5 0-60
SUBTOTAL
JUDGE’S GUIDELINE FOR STANDARDS
36 - 40 PTS. GOLD
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 4 4
ICE CARVING SCORE SHEET [CATEGORY H]
COMPETITOR: TEAM:
SHOW: DATE:
CARVING:
CRITERIA POSSIBLE PTS. ACTUAL PTS.
Ar t ist ic Achievement / Strength of Design 0-10
Craf tsmanship, Work Involved• Detailandprecision(0-5PTS)-Stronglines- Proportion- Uniform
• Safety(0-5PTS)
0-10
Finished Appearance • Doespiecehavefinishedlook?• Freeofcracks,chips,excessslush?• Freeoftemplatepaper
0-10
Or iginali t y and Degree of Di f f icul ty • Iscarvingunique?• Gooddesignorcomposition?
0-10
TOTAL 40
NOTE: FIRST SAFETY VIOLATION WILL RESULT IN A VERBALWARNING.SECONDVIOLATIONWILLRESULT INDISQUALIFICATION.
COMMENTS:
JUDGE’S GUIDELINE FOR STANDARDS
36 - 40 PTS. GOLD
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
___________________________________________________________ ______________________________________________
JUDGE’SSIGNATURE PRINTEDNAME
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 4 5
HOT FOOD COOKING AND PATISSERIE - TASTE BASED SCORE SHEET[CATEGORIES K, P/ 1-2 AND W]
COMPETITOR:
SHOW: DATE:
MENU/ITEM
CRITERIA POSSIBLE PTS. ACTUAL PTS.
Organizat ion• Sanitation/Workhabits(0-5)• Utilizationofingredientsanduseofallottedtime(0-5)(½pointdeductionforeachminutelate)
0-10
Cooking Sk il ls and Culinary Techniques • Creativity,skills,craftsmanship(0-5)• Servingandportionsize(0-5)
0-10
Taste • Flavorandtexture(0-10)• Ingredientcompatibilityandnutritionalbalance(0-5)• Presentation(0-5)
0-20
TOTAL 40
COMMENTS: JUDGE’S GUIDELINE FOR STANDARDS
36 - 40 PTS. GOLD
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
___________________________________________________________ ______________________________________________
JUDGE’SSIGNATURE PRINTEDNAME
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 4 6
JUDGE’S SUMMARY SCORE SHEETHOST CHAPTER
SHOW DATES
COMPETITOR NAME CAT. JUDGE 1
JUDGE 2
JUDGE 3
JUDGE 4
JUDGE 5
TOTAL PTS.
AVG. PTS.
MEDAL
LEAD JUDGE SIGNATURE
JUDGE’SSIGNATURE
JUDGE’SSIGNATURE
JUDGE’SSIGNATURE
JUDGE’SSIGNATURE
JUDGES VERIFICATION SIGNATURES
PRINTED NAME
PRINTED NAME
PRINTED NAME
PRINTED NAME
PRINTED NAME
A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 47
COMPETITOR /COACH CRITIQUE OF JUDGESAnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritique.Thisisnotaforumtodisputethescoringofanindividualorateam.Thiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee.
Inaddition,remarksshouldbebalancedinrelationtothecurrentguidelinesand,withthoughtfulness,providearemedialsuggestiontotheissueyouhaveinquestion.
Your comments should be addressed to AmericanCulinaryFederation
Attn:EventsManagementDepartment
180CenterPlaceWay
St,AugustineFL32095
YourName
Address
City State Zip
NameofShow
ACFHostChapter
DateofEvent ShowChair:
Category
(PleasecircletheFloorJudge)Judging Team:
LeadJudge Judge
Judge3 Judge4
Event Facility Wereallfacilitiesasindicatedinthecompetitionmanualprovided? oYes oNo
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea? oYes oNo
Floor JudgeWereyoucheckedinandyouringredientsinspected? oYes oNo
A C F P r o f e s s i o n a l C o m p e t